Growing up, oatmeal raisin cookies were my favorite. There is just something about the cinnamon that pairs so well with the oats and raisins. Now that i bake sourdough regularly, it only made sense to develop a sourdough oatmeal raisin cookies recipe. This may be one of my favorite recipes i have ever created, and I’m happy to share it with you all.
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- Why You'll Love This Recipe
- Ingredients for Sourdough Oatmeal Raisin Cookies
- Tools
- Sourdough Oatmeal Raisin Cookies Step-by-step Instructions
- Long Fermentation Instructions
- Tips for the Best Sourdough Oatmeal Raisin Cookies
- Texture and Customization of the Sourdough Oatmeal Raisin Cookies
- Storage for Sourdough Oatmeal Raisin Cookies
- Sourdough Oatmeal Raisin Cookies FAQ's
- You may also like
Why You’ll Love This Recipe
- Uses Sourdough Discard: This recipe is perfect for using up sourdough discard.
- Freezer friendly: You can make a double batch, and freeze half to have whenever you are craving warm sourdough oatmeal raisin cookies.
- Long fermentation option: There is an option to long ferment the cookies to make them easier on the stomach.
Ingredients for Sourdough Oatmeal Raisin Cookies
This recipe uses simple ingredients you likely have on hand.
- Butter: Butter provides richness and helps with the spread and texture of the sourdough oatmeal cookies.
- Granulated sugar: Adds sweetness, moisture, and a soft texture.
- Brown sugar: Provides sweetness and helps with the spread of the cookies.
- Eggs: Acts as a binder and provides structure to the sourdough oatmeal cookies.
- Sourdough discard: Adds a subtle tangy flavor and contributes to the chewiness.
- Vanilla extract: Enhances the flavors.
- All-purpose flour: Adds structure to the cookies.
- Baking soda: Acts as the leavening agent in the sourdough oatmeal cookies.
- Cinnamon: Adds a warm flavor that complements the oatmeal and the raisins.
- Salt: Enhances the flavor.
- Oats: Provides chewiness and texture,
- Raisins: Adds natural sweetness and a chewy texture in each bite.
Tools
- Mixing bowls
- Whisk
- Spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoops
- KitchenAid: Optional, but helpful
Sourdough Oatmeal Raisin Cookies Step-by-step Instructions
Cream butter and sugar
In a large mixing bowl, cream together the butter and sugars until light and fluffy
Add wet ingredients
Mix eggs, sourdough discard, and vanilla extract to the butter and sugar mixture until smooth.
Mix Dry ingredients
In a separate bowl, whisk flour, baking soda, cinnamon, and salt.
Combine
Slowly add the dry ingredients to the wet mixture until just combined. Stir in the oats and raisins.
Chill
Cover and place the dough in the fridge to chill for 30 minutes to an hour. You can skip this step, but it helps the texture of the cookies
Bake
While the dough chills, preheat the oven to 350. Remove from the fridge and scoop the dough onto a parchment paper or silicone-lined cookie sheet, spacing them 2-3 inches apart. Bake for 10-15 minutes until the center is just set.
Cool
Gently bang the cookie sheet on the counter and allow to cool on the baking sheet for 5 minutes. Transfer to a wire rack to completely cool or enjoy warm with a glass of milk.
Long Fermentation Instructions
Long fermenting the sourdough oatmeal raisin cookies allows the sourdough starter to break down the phytic acid in the flour, making the nutrients easier to absorb and digest.
Mix the dough as instructed
- Cream butter and sugars;
- Add the sourdough discard, eggs, and vanilla;
- Mix dry ingredients and combine;
- Stir in oats and raisins.
Cover and refrigerate the dough
- Use a bowl with a lid or wrap tightly with plastic wrap and place in the fridge for 12-24 hours.
- If you want to ferment the sourdough oatmeal raisin cookies longer than 24 hours, portion the dough into balls and freeze.
Bake as usual
Allow the dough to sit at room temperature for 15 minutes before scooping (the dough will be very firm), scoop and bake for 10-15 minutes.
Tips for the Best Sourdough Oatmeal Raisin Cookies
- Dont overmix: After adding the dry ingredients, mix until everything comes together. Overmixing will lead to dry cookies.
- Dont skip chilling the dough: Chilling the dough helps the texture tremendously it an essential step.
- Bang the pan for texture: For the chewiest texture, bang the pan gently on the counter once the cookies come out of the oven.
- Bake one test cookie: Ovens vary; bake one cookie to test spread and bake time, especially if you have done long fermentation or made any substitutions.
Texture and Customization of the Sourdough Oatmeal Raisin Cookies
One of the best things about these cookies is that you can adjust them to your texture preference.
For soft and chewy cookies
- Use 100% brown sugar: Brown sugar has more moisture and will yield a chewier texture
- Add an extra egg yolk: The fat from the yolk adds richness and softness.
- Slightly underbake: Bake for 10 minutes and allow to finishing cooking on the hot baking sheet. This prevents overbaking and keeps the cookies soft.
Thicker, puffy oatmeal sourdough cookies
- Chill the dough: Chill for at least two hours, which firms the fat and reduced the spread.
- Use bread flour: Bread flour has extra protein, which provides additional lift.
- Reduce butter slightly: use 1 1/2 sticks of butter for a thicker cookie.
Thin and crispy cookies
- Use more granulated sugar, which will encourage spreading.
- Increase butter slightly: Use 2 ¼ cups of butter because additional fat will increase spreading.
- Flatten before baking: Before baking, gently flatten the cookies with your hand or the bottom of a cup to ½ inch thick.
- Bake slightly longer: Bake for 15-17 minutes until the edges are a deep golden brown and the center is set. Let cool fully for a crisp texture.
Storage for Sourdough Oatmeal Raisin Cookies
Room temperature
Place cooled cookies into an airtight container for up to 5 days
Refridgerator
Use an airtight container or plastic wrap to prevent the dough or cookies from absorbing fridge odors.
How long
- Dough: up to 5 days
- Baked cookies: 1 week
Freezer
How to freeze cookie dough:
- Scoop dough into balls and place on a parchment paper or silicone-lined baking sheet
- Freeze until solid, then transfer to a ziploc bag and store for up to 6 months.
- Bake from frozen, adding 2-3 minutes to the bake time
How to freeze baked cookies:
- Let cookies cool completely and place in a single layer on a cookie sheet to flash freeze.
- Transfer to a ziploc bag with parchment paper between each layer and store for 6 months.
- To serve, thaw at room temperature and heat in the microwave for 10-15 seconds to restore softness.
Sourdough Oatmeal Raisin Cookies FAQ’s
Can i use active starter instead of discard?
Yes, both work great, but you may have fluffier cookies using active starter.
Do i need to ferment the dough overnight?
No, you can bake the dough right away, however, there are gut health benefits to long fermentation.
What kind of oats can i use?
You can use any oats you have on hand, but old-fashioned oats will give you the chewiest texture.
How do i know when the sourdough oatmeal raisin cookies are done?
Bake until the edges are golden brown and the center is still slightly soft. The cookies will continue to set as they cool.
Why are my sourdough oatmeal raisin cookies flat?
There are a few causes of flat cookies: the butter was too soft or melted, the dough wasnt chilled, there are not enough flour.
To fix this, make sure you use softened butter, chill the dough, and measure the flour correctly by scooping it into the measuring cup and then levealing it off.
Can i make this gluten-free?
Yes, you can substitute gluten-free flour and use certified gluten-free oats. Please note that the texture may vary.
What does the sourdough do to the sourdough oatmeal raisin cookies?
The sourdough discard adds tang and contributes to the texture of the cookies. If you long ferment the sourdough oatmeal raisin cookies, the discard will also make them easier to digest.
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Sourdough Oatmeal Raisin Cookies
These sourdough oatmeal raisin cookies are a nostalgic classic with a tangy twist. Perfect for using up discard or active starter.
Ingredients
- 1 cup (2 sticks) butter
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sourdough discard (fed is fine)
- 1 ½ tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3 cups oats
- 1 ¼ cup raisins
Instructions
Cream butter and sugars
In a large mixing bowl, cream together the butter and sugars until light and fluffy
Add wet ingredients
Mix eggs, sourdough discard, and vanilla extract to the butter and sugar mixture until smooth.
Mix Dry ingredients
In a separate bowl, whisk flour, baking soda, cinnamon, and salt.
Combine
Slowly add the dry ingredients to the wet mixture until just combined. Stir in the oats and raisins.
Chill
Cover and place the dough in the fridge to chill for 30 minutes to an hour. You can skip this step, but it helps the texture of the cookies
Bake
While the dough chills, preheat the oven to 350. Remove from the fridge and scoop the dough onto a parchment paper or silicone-lined cookie sheet, spacing them 2-3 inches apart. Bake for 10-15 minutes until the center is just set.
Cool
Gently bang the cookie sheet on the counter and allow to cool on the baking sheet for 5 minutes. Transfer to a wire rack to completely cool or enjoy warm with a glass of milk.
Long fermentation Instructions
Long fermenting the sourdough oatmeal raisin cookies allows the sourdough starter to break down the phytic acid in the flour, making the nutrients easier to absorb and digest.
Mix the dough as instructed
- Cream butter and sugars;
- Add the sourdough discard, eggs, and vanilla;
- Mix dry ingredients and combine;
- Stir in oats and raisins.
Cover and refrigerate the dough
- Use a bowl with a lid or wrap tightly with plastic wrap and place in the fridge for 12-24 hours.
- If you want to ferment the sourdough oatmeal raisin cookies longer than 24 hours, portion the dough into balls and freeze.
Bake as usual
Allow the dough to sit at room temperature for 15 minutes before scooping (the dough will be very firm), scoop and bake for 10-15 minutes.
Notes
- Dont overmix: After adding the dry ingredients, mix until everything comes together. Overmixing will lead to dry cookies.
- Dont skip chilling the dough: Chilling the dough helps the texture tremendously it an essential step.
- Bang the pan for texture: For the chewiest texture, bang the pan gently on the counter once the cookies come out of the oven.
- Bake one test cookie: Ovens vary; bake one cookie to test spread and bake time, especially if you have done long fermentation or made any substitutions.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 140Total Fat: 6gSaturated Fat: 3.5gCholesterol: 20mgSodium: 85mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 2g
Nutritional information is an estimate based on standard ingredient data and is provided for convenience and general informational purposes only. Actual values may vary depending on the specific ingredients and portion sizes used. Always consult a qualified nutritionist or healthcare professional for personalized dietary advice.
